To make the cinnamon maple butter, put the butter, maple syrup, pinch of salt and cinnamon in a food processor and process until the mixture becomes smooth and creamy. Transfer the butter mixture to a large piece of plastic wrap, roll it into an 8-inch log and twist the ends closed. Put the butter in the freezer for 10 minutes if you want to use it right away, otherwise refrigerate it for at least an hour and up to two days.
In a large bowl, whisk together the flour, corn meal, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl, whisk the buttermilk, oil, eggs and vanilla together until well combined. Pour the buttermilk mixture into the flour mixture and gently whisk them together until the two are just combined (a few lumps are fine). Heat a large skillet over medium-high heat and melt a small pat of unsalted butter in the pan. Pour approximately 1/3 cup of batter for each pancake into the pan and then sprinkle blueberries over the top of the batter. Be sure to leave about an inch of space between the pancakes so flipping them isn’t a problem. Cook each pancake for 2 to 3 minutes or until the edges are set and the bottoms are browned. Flip and cook the other side until brown and firm to the touch, 2 to 3 minutes longer. Serve immediately with the cinnamon maple butter.
Leftover cooled pancakes can be individually wrapped and frozen for later use. Re-warm in the microwave for best results.
Makes approximately 17 4-inch pancakes
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